Saturday, August 13, 2011

Recipe Weekend : Lays Regional Flavors Giveaway and Beer Bread


** this giveaway is closed **


As a Frito Lay Official Blogger I get the opportunity to bring you news 
about all their latest products!

I am happy to share with you about the new Lay's Regional Flavored Collection today!

"All of the Lay's Regional Flavored potato chips are made with all natural ingredients and cooked in healthier oils, like corn and sunflower oils, which contain 80% or more of polyunsaturated and monounsaturated fat - the "good fats." They also contain 0 grams of trans fats per serving! There’s also less sodium in them than you might think – a 1-oz serving of our Lay’s Regional Flavored potato chips contains less salt than a plain bagel!" Isn't that great to hear with back to school upon us- now you feel great about sending these chips off in your kid's lunches!


The chips come in SEVEN regional favorites:



    • Northeastern U.S. – Lay’s Honey Mustard
    • Midwestern U.S. – Lay’s Creamy Garden Ranch
    • Northwestern U.S. – Lay’s Balsamic Sweet Onion
    • Southwestern U.S. – Lay’s Chipotle Ranch
    • Southeastern U.S. – Lay’s Cajun Herb & Spice 
    • Great Lakes Region- Garden Tomato and Basil
    • Eastern Region- Tangy Carolina BBQ

I've tried a couple- they are definitely YUMMY! I wish we could get all the regional flavors everywhere- I'd love to try the Balsamic Onion and the Garden Tomato Basil! 



In honor of using regional items to spice up a traditional recipe (and the fact that potato chips and beer just bring to mind a Labor Day BBQ), I bring you a recipe much older than I am, but when made with local amber ale from Lazy Magnolia Brewery (Kiln, MS) totally changes it and gives it a WOW punch that will make you fall in love with beer bread ALL over again!


Gulf Coast Beer Bread 

Ingredients:
  • 3 cps baking mix (i.e. Bisquick, Pioneer, King Arthur)
  • 3 tbsp sugar
  • 10-12 oz beer (we prefer the Lazy Magnolia Southern Pecan Brown Ale- yes, it REALLY is made from Pecans!)
 Directions:
  1. Open beer, if chilled, allow to come to room temp (this makes the bread better!)
  2. Heat oven to 350. Butter, or spray, a loaf pan.
  3. Mix baking mix and sugar in mixing bowl. Stir in the beer.
  4. Scrape the batter into the prepared loaf pan, and bake 20-30 minutes, or until golden brown on top, and knife inserted into the center comes out clean. Allow to sit in the pan 10 minutes, then cool on rack
Note: you can also make into wonderful muffins by using half what you would normally in a muffin cup. Bake for 15 min at 450 degrees.

And before ya'll say what about Abita Beer? It's from Louisiana! You're right- you can use it instead-but the Southern Pecan is our new fav- it is super full bodied and has great nutty/caramel/malt flavored that just works MAGIC with this simple recipe! Seriously, the last time we made a loaf AND muffins, they were GONE within hours of coming out of the oven. Even Kiddo was addicted to it (and the alcohol burns off guys, so it's safe for kids! This is what I love about this simple recipe- no matter where you are, you can adjust it to your regional spices and preferences!


What about you? Is there a regional dish you'll be making for your Labor Day blowout? 


AND how about winning a variety pack of Lay’s Regional Flavors potato chips to sample?


Just enter below!

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Disclosure / Disclaimer:  I received this variety pack giveaway from Frito Lay, in return for this recipe post as entry into a special Tastes From Home with Frito Lay Recipe 
 Contest, free of charge. I will also recipe a special thank you from Frito Lay. No other compensation, monetary or in kind, has been received or implied for this post. I was not told how to review it either. This post reflects my personal opinion which may differ from yours. 

12 comments:

  1. We make a batch of yellow rice and black beans. Sometimes we will make stuffed cabbage rolls.

    your1chef at aol dot com

    ReplyDelete
  2. Tator tot hotdish is a regional favorite.

    ReplyDelete
  3. We always grill, but the sides change. Corn on the cob is a big summer hit around here though! The beer recipe looks great, thanks for sharing.

    ReplyDelete
  4. The U.P. Pasties (Cornish Pasty) from Michigan's Upper Peninsula.
    svberges@gmail.com

    ReplyDelete
  5. the mustard and onion london broil my mom makes

    recipe here: http://www.almostcrazycouponlady.com/?p=1623

    ReplyDelete
  6. galukski's which is a german rice, sourkraut and bacon dish

    ReplyDelete
  7. Buffalo Wings not too far from us. Email: yona(at)pricelesswriters.com

    ReplyDelete
  8. Mom's fried green tomatoes and squash with corn bread mashed potatoes and pork chops.

    Ladytink_534(at)yahoo(dot)com

    ReplyDelete
  9. For us, some favorite regional dishes are Slowcooked Brisket that melts in your mouth, Fajitas, and Grilled Corn on the Cob. And on FritoLay's site, the recipe for Low Country Pork Tenderloin Hoagie looks awesome! creedamy [at] yahoo[dot]com

    ReplyDelete
  10. My favorite regional recipes are the Primante Brothers sandwiches in Pittsburgh, PA - everything goes on the sandwich (fries, slaw, etc)

    ReplyDelete

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